Steak Degrees of Doneness – The Ultimate Temperature Guide for Perfect Steak
Cooking the perfect steak is equal parts science and art. Whether you prefer it nearly raw or well-done, understanding the degrees of steak doneness ensures that your meat is cooked exactly how you like it—every single time. This comprehensive guide breaks down each doneness level by internal temperature, appearance, texture, and taste, helping home cooks and grillmasters alike achieve restaurant-quality results.
From Blue Rare to Well Done, let’s dive into the complete breakdown of steak doneness with precise temperatures and pro tips.
🥩 Why Steak Doneness Matters
The degree to which your steak is cooked affects:
- Flavor – How much fat has rendered and distributed
- Texture – From soft and buttery to firm and chewy
- Juiciness – How much natural moisture is retained
- Safety – The minimum safe temperature for ground beef is 160°F, but whole cuts like steak are safe at lower temps when properly seared
Knowing your ideal doneness will help you order confidently at a steakhouse or grill with precision at home.
🌡️ Steak Doneness Temperatures & Characteristics
Below is a complete guide to each steak doneness level, including temperature in Fahrenheit and Celsius, color, and expert notes.
🔵 Blue Rare (115°F / 46°C)
Also Known As: Black & Blue, Pittsburgh Rare, Very Rare, Blood Rare
Appearance: Deep purple-red center, cool to slightly warm, barely cooked
Texture: Extremely soft, almost raw
How It’s Cooked:
- Quickly seared on the outside (1 minute per side on a hot pan or grill)
- Inside remains cool and raw
- Often gently warmed in a low oven or sous vide
Best For:
- Hardcore rare steak lovers
- Lean cuts like tenderloin or filet mignon
Not recommended for those uncomfortable with raw meat textures.
🔴 Rare (120°F / 49°C)
Appearance: Bright red center, warm throughout
Texture: Very soft, slightly firmer than Blue Rare
How It’s Cooked:
- Sear 1.5–2 minutes per side
- Center remains mostly red but warm
Best For:
- Tender, lean steaks
- Filet mignon, sirloin, strip steak
Note: Fat hasn’t had time to fully melt, so less suitable for marbled cuts.
🌸 Medium Rare (130°F / 54°C)
The Gold Standard of Steak Doneness
Appearance: Warm red center, pink outer layer
Texture: Tender, juicy, perfectly balanced
How It’s Cooked:
- Sear 3–4 minutes per side depending on thickness
- Fat begins to melt, adding richness and flavor
Best For:
- Almost all cuts of steak
- Ribeye, NY strip, porterhouse, filet mignon
Pro Tip: Medium rare is the chef’s preferred doneness for its flavor, tenderness, and moisture retention.
🌷 Medium (140°F / 60°C)
Appearance: Pink throughout, no red
Texture: Slightly firmer, still juicy
How It’s Cooked:
- Sear 4–5 minutes per side
- Fat fully rendered
- Minimal pink juices on slicing
Best For:
- Diners who want less “blood” but still enjoy juicy texture
- Good for most cuts, especially fattier ones like ribeye
Warning: Beyond medium, steaks start to lose significant juiciness.
🌕 Medium Well (150°F / 66°C)
Appearance: Light pink center or gray throughout
Texture: Noticeably drier, less tender
How It’s Cooked:
- Sear 5–6 minutes per side
- Most juices cooked out
- May require resting with a butter finish to retain moisture
Best For:
- Those who prefer fully cooked meat with slight tenderness
- Best used with marbled cuts or added sauce
Pro Tip: Let the steak rest with foil to help redistribute any remaining juices.
⚪ Well Done (160°F / 71°C and above)
Appearance: No pink, uniformly brown or gray
Texture: Dry, firm, often chewy
How It’s Cooked:
- Cooked thoroughly until internal temp hits 160°F+
- No visible juices remain
- Requires extra fat or sauce for palatability
Best For:
- Preference-based eaters or medical requirements
- Thin cuts to reduce cooking time
Note: Most chefs advise against well-done steak unless specifically requested.
📏 Steak Doneness Temperature Chart
| Doneness Level | Internal Temp (°F) | Internal Temp (°C) | Appearance | Texture |
|---|---|---|---|---|
| Blue Rare | 115°F | 46°C | Cool red/purple center | Raw, soft |
| Rare | 120°F | 49°C | Warm red center | Tender, juicy |
| Medium Rare | 130°F | 54°C | Warm red/pink center | Very tender, juicy |
| Medium | 140°F | 60°C | Pink throughout | Slightly firm |
| Medium Well | 150°F | 66°C | Faint pink center | Firm, dry |
| Well Done | 160°F+ | 71°C+ | Fully gray/brown | Tough, dry |
🔥 Tips for Achieving the Perfect Steak Doneness
✅ Use a Meat Thermometer
This is the most reliable method. Insert into the thickest part of the steak, avoiding bone or fat for accurate reading.
✅ Let Steak Rest
Always rest your steak for 5–10 minutes after cooking. This redistributes the juices, prevents dryness, and improves tenderness.
✅ Account for Carryover Cooking
Steak continues to cook after it’s removed from heat. Remove it from the grill or pan 3–5°F before your target temperature.
Example: Remove at 125°F for Medium Rare (target 130°F)
✅ Choose the Right Cut
- Tenderloin / Filet Mignon – Best rare to medium
- Ribeye / NY Strip – Best medium rare to medium
- Sirloin / Flank / Skirt – Medium for best texture
- Chuck / Round – Best braised or well-done in stews
🧂 Enhancing Flavor at Every Doneness
Even a perfectly cooked steak can fall flat without proper seasoning and technique:
- Salt generously before cooking (30–60 minutes for dry brine)
- Use high heat for searing (cast iron pans or grill grates)
- Butter baste with garlic and herbs for added flavor
- Let it rest on a wooden board or warm plate, never cold metal
🌎 Regional Preferences in Steak Doneness
- United States: Medium rare is king in steakhouses
- Europe: Rare or medium rare is more accepted
- Asia: Well-done or hotpot style preferred
- South America (e.g., Argentina): Medium to medium well common with chimichurri
💬 Frequently Asked Questions (FAQs)
Q1: Is it safe to eat Rare or Medium Rare steak?
Yes—for whole cuts of beef. Bacteria lives on the surface and is killed during searing. Ground beef, however, should always be cooked to 160°F (71°C).
Q2: What if I don’t have a thermometer?
Use the touch test:
- Rare: Feels like your cheek
- Medium: Feels like your chin
- Well done: Feels like your forehead
But for accuracy, invest in a digital meat thermometer.
Q3: Can I achieve doneness using sous vide?
Absolutely. Sous vide is ideal for precise doneness. Set your sous vide temperature to the desired level, then sear for crust.
Q4: How can I fix an overcooked steak?
Slice thinly against the grain and serve with compound butter, sauce, or use in steak sandwiches or tacos.
🥩 Final Thoughts
Mastering steak degrees of doneness is key to becoming a confident home cook or grill expert. Whether you’re going for a rare, tender filet mignon or a hearty, medium-well ribeye, understanding internal temperatures ensures your steak is cooked perfectly every time.
So grab your tongs, fire up the grill, and cook steak like a pro—just the way you love it.